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I never wanted to kimchi to be honest. They know that spicy cabbage with red spots all over. The fact that there are always kept in a large pot of vinegar cloudy (not believe) to help convince my senses both. Cabbage Kimchi for me is always spicy pickled tasted like wax. I just did not like it.
Korean kimchi salad, but is an entirely different subject.
Do not be fooled, because it has the word "kimchi" in their name. Korean kimchi salad is a refreshing mix of newVegetables with a "not so strong, sweet sauce. There is nothing - I repeat, NOTHING - like a regular old kimchi.
The first day I tried (the same night my mother came home with the Korean-style grilled chicken!), I have almost finished the whole box of them. Yes, it's so good. She is sweet, fresh, light and refreshing - the perfect appetizer for any occasion. I recommend everyone to try this process. You will not be disappointed.
Here's the recipe!
Ingredients
£ 1Kohl
1 tablespoon salt
8 oz Radishes
1 carrot
2 cucumbers
6 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
1 tablespoon Korean red pepper paste brand (adjustment amount) to taste
Minced garlic (adjust amount to taste)
Sesame seeds (adjust amount to taste)
Cut off stem and remove each leaf of Savoy cabbage gently. The kitchen is the whole cabbage (until cooked but still with a snap) and then put the leaves in an ice bath. Cut the radicchioCarrots into thin strips. Cut the frozen cabbage, cut into thin strips. Mix the vinegar, sugar, salt, pepper paste and garlic in a bowl. Marinated vegetables, all in the dressing room and garnished with sesame seeds.
Enjoy!
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